Ghormeh Sabzi Recipe

1. In a pot, combine the spinach, dill, parsley, cilantro, leeks, and scallions. Cook, stirring constantly, over high heat until the excess water evaporates.
2. Add 2 tablespoons of the oil. Cook, stirring often, for 15 minutes or until the vegetables start to brown. Remove the pot from the heat. Transfer the mixture to a bowl.
3. Heat the remaining 2 tablespoons oil and when it is hot, add the meat, salt, and pepper. Cook, stirring often, for 10 minutes or until it starts to brown. Add the onions and tumeric. Continue cooking, stirring often, for 8 minutes or until softened.
4. With a knife, poke a hole in each of the dried lemons and add them to the pot. Add 3 cups of the water and bring to a boil. Let the mixture bubble gently, partially covered, for 15 minutes.
6. Add the spinach mixture, turn the heat to medium-low, and cook, partially covered, for 1 hour. Add the remaining cup of water if the pan seems dry. Stir in the beans and continue cooking for 30 to 60 minutes or until the meat is tender when pierced with a skewer (total cooking time is 1 1/2 to 2 hours). Some choose to remove the dried lemons when finished cooking, while others choose to keep them.
7. Taste the mixture for seasoning.

Chef's Note & Story

Serve it with white rice!